Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1104799
106 diced tomatoes—and a wasabi tuna dumpling, which takes its shape from a steamed pork bun. e similarities to an actual dumpling end there, however. Weng pounds a piece of tuna paper-thin, folding it on itself like puff pastry and flattening it out several more times to create a delicate wrapper, which is stuffed with a mix of fresh crab, wasabi, and flying fish roe known as tobiko. Tobiko is among the many attractive flourishes at Weng's fingertips; the fish eggs can be infused to yield different flavors and colors, from a yellow tobiko laced with yuzu (a Japanese citrus fruit) to a green one seasoned with wasabi. Because people eat with their eyes first, careful thought is also given to plating. Chef Weng heads to New York to shop for his dishware. And at Jade Restaurant in North Andover, crafting the look of a dish is often a team effort, says Kenny Foo, one of the restaurant's owners. He notes that the right combination can take a dish to a new level— literally. For example, when sushi chef Yongwu You first thought up Pepper Tuna, a tongue- tingling lightly seared pepper-encrusted tuna and spicy sauce, the accompanying chili-spiked ponzu sauce was drizzled on the plate. But head chef Jinchao Li suggested serving the sauce in a martini glass—elevating the dish to a social media darling. Foo adds that while building a beautiful plate has always been an important part of the sushi experience, social Clockwise from top left, torched wagu, co-owner of Jade Kenny Foo, and Angry Dragon Roll. WHAT TO CHOOSE? "I personally love yellowtail, toro (fatty tuna), Scottish salmon, and scallops," Derr says, noting that most of the time, his scallops are sushi grade, meaning they have been out of the water for less than four days. FRESHNESS FIRST: Tips for Making Sushi at Home While you might not have a rainbow of tobiko and colorful sauces at your fingertips, putting together a feast of raw fish at home can be fun. We spoke to FRED DERR, OWNER OF FISH IN NEWBURYPORT, to get his top tips. CAN I USE LOCAL FISH? Bluefin tuna, scallops, fluke, black seabass, striped bass, bluefish, mackerel, and scup are all local and are great picks, Derr says. "I would steer clear of groundfish like haddock and cod," he advises. "It also boils down to taste and texture preference." HOW DO I FIND SUSHI-GRADE FISH? The nose knows, Derr says. If you walk into a fish store, it should smell clean, like the ocean—not at all fishy. From there, build a relationship with your fishmonger, and ask them what they'd consume raw. SUSHI OR SASHIMI? Derr says he tends to eat more sashimi (slices of fish without rice) than sushi, as you can taste the fish better on its own. When making sashimi, it is important to cut across the grain for fish like snapper, black sea bass, and striper. TIPS FOR MAKING SUSHI AT HOME? "Great fish, company, wine, and patience," Derr says, adding that making sushi is a great group event to do with family and friends. "It takes some time to get the ratios and cuts of fish correct when making rolls, but keep at it and it will come."